Barley and Mushroom Salad

Recipe courtesy of Chef Martin Breslin, Harvard University Dining Services

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Yield: 8 four ounce servings

Ingredients

Vinaigrette

• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1 teaspoon brown mustard
• 3 tablespoons olive oil
• Salt and pepper
• 1/2 red onion
• Olive oil
• 2 2/3 cups vegetable broth
• 2/3 cup pearl barley
• 4 ounces raw shiitake mushrooms, sliced
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt

Directions

For Vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

Preheat oven to 350°F. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; spread barley on a baking sheet to cool.

In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.

Tags: Foodservice, immune-boosting, Salad, shiitake, University, Vegetarian